Quinoa Risotto with Mushrooms

Description
Serves 2 – 6, depending on whether or not you serve this as a main or a side dish.

Ingredients

 * 1 cup quinoa
 * 1 tbsp olive oil
 * 1 cup chopped onion
 * 3 cloves garlic, minced (more is even better, I love garlic!)
 * 1 cup vegetable broth
 * 1 cup soy milk
 * 8 oz portobello or cremini mushrooms, sliced
 * ¾ – 1 cup Soy Parmesan cheese

Directions

 * 1) Rinse and drain quinoa thoroughly. This first step is necessary to remove the saponins, and involves soaking the grain in water for a few hours, then changing the water and resoaking, or rinsing it in ample running water either in a fine strainer or in cheesecloth. Removing the saponins helps with digestion; the soapy nature of the compound makes it act as a laxative. Most boxed quinoa has been pre-rinsed for convenience, but check your box carefully before deciding you don't need to rinse the quinoa.
 * 2) Heat olive oil in a heavy saucepan over medium-high heat.
 * 3) Add onion and cook until soft, stirring constantly.
 * 4) Add garlic and quinoa and continue stirring a minute or two.
 * 5) Stir in broth and soy milk.
 * 6) Bring to a boil, then reduce heat to low and simmer until quinoa is tender, stirring occasionally, about 10-12 minutes.
 * 7) Add mushrooms and cook another 3-5 minutes, stirring often.
 * 8) Remove from heat.
 * 9) Add soy cheese and let stand a few minutes, so risotto can thicken.